Grandma Riley’s Banana Cake

Name: Grandma Riley's Banana Cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1-1/2 cups sugar; 1/2 cup shortening; 2 eggs; 1 teaspoon vanilla; 1/2 cup buttermilk; 3 mashed bananas; 2 cups flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; FROSTING:; 1/2 cup butter, softened; 2-1/2 cups powdered sugar; 3 tablespoons milk; 1 teaspoon vanilla; Dash of salt

This favorite recipe has been passed down through my husband’s family. His grandmother wrote this out for me shortly after we were married. She copied it from a recipe that her mother had written out for her many years before. These handwritten treasures in my recipe box bring back so many fond memories. —Provided by Jamie Dunn, Culinary Specialist, on behalf of Physicians Mutual Insurance

Ingredients

1-1/2 cups sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
3 mashed bananas
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
FROSTING:
1/2 cup butter, softened
2-1/2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
Dash of salt

Directions

Cream sugar and shortening together; add eggs and vanilla. Mix in buttermilk and mashed bananas.
In a separate bowl, combine flour, soda, baking powder and salt; add to banana mixture and mix until ingredients are combined. Spoon into a greased 13x9-in. baking pan or two 9-in. round cake pans.
Bake at 350° for 25-30 minutes or until toothpick inserted into center comes out clean. Cool cake for 30 minutes before frosting.
For frosting, mix butter, powdered sugar and milk until smooth; add vanilla and salt. If frosting is too thick, add more milk 1 tsp. at a time until reaching desired consistency. Spread on warm banana cake.

Buttermilk Substitution: Combine 1/2 cup regular milk and 1-1/2 tsp. lemon juice or white vinegar. Allow mixture to stand for 10-15 minutes before using. Milk will look lumpy.
Ripening Bananas: Place bananas in a brown perforated bag and allow them to ripen for 1-2 days.

Originally published as Banana Cake in Spring 2015 - Cooking School

Reviews

Click stars to rate

Average Rating:

Brenda

Aug 21, 2019

I wish recipes would give amount of banana used by cup, not number. Three large bananas would be much different than three small ones.
Kelskeeper

Aug 19, 2019

I used a cream cheese frosting, but this cake was to die for!
Faye

Aug 18, 2019

LOOKS SO GOOD
Kerrismom

Sep 25, 2017

This made a mild flavored, moist cake. My family liked it, The banana flavor was not very strong, but maybe that is the nature of banana cake in contrast to banana bars or bread (?). I loved the light fluffy frosting! Will add this to my recipe options for when we need to use up ripe bananas.
Loiscooks

Jul 21, 2017

Great cake. I made 1/2 recipe and baked it in an 8-inch pan. Due to lack of time, I served it without the icing, and it was delicious. I also used only 1/3 cup of sugar, and it was sweet enough.
JADunn

Dec 23, 2016

So easy to make and always a success. People ask for this recipe often.